Who knew I LOVED Cuban food? Besides a Cuban sandwich;)
I found a recipe I was very curious about a few weeks ago. Like I mentioned in the Pad Thai post, I have been trying to branch out into new cuisines. This Cuban Picadillo caught my eye. Maybe because I have a deep love of green olives, or maybe the raisins reminded me of a Moroccan Pot Pie I used to make. Not sure, but worth a try!
After reading the recipe on this, I was fearful of a Pinterest fail. Some of the proportions seemed off to me. So, I had a few things on back up that I will include in the recipe.
I loved this dish! It was sweet, savory, not spicy, and comforting.
Travis took Harper to voice lessons Last night. And, the kids wanted chicken. GROSS! Cuban Picadillo is all mine! This recipe made enough to serve 6-8. I guess I will enjoy this one the rest of the week;)
Here is what you will need:
2 tbs avocado or olive oil
1 medium onion, diced
4-5 cloves chopped garlic
3 tbs tomato paste
1 tsp cinnamon
2 tsp cumin
2 tsp oregano
¼ tsp ground cloves
¼ tsp ground nutmeg
1 large russet potato, peeled and diced small
1 red pepper diced
2 cans diced tomatoes (14 oz)
1 can tomato sauce (14 oz)
2 1/1 tbs red wine vinegar
4 cups cooked lentils (I made 2 cups dry)
¾ cup rough chopped green olives
1/3 cup raisins
Salt and pepper
Cooked rice to accompany
- Heat oil in large skillet and add onions. Cook until translucent.
- Add garlic and cook until fragrant.
- Add tomato paste and spices. Cook a few minutes until paste begins to brown.
- Add potatoes, diced tomatoes, vinegar, and bay leaves. Bring to a boil, reduce heat and cover. Cook about 45 minutes or until potatoes are tender to a fork.
- Cook lentil and rice during this time.
- When potatoes are tender, add the cooked lentils, olives, tomato sauce, and raisins. Cook all for 3-5 minutes or until hot.
- Salt and pepper to taste.
Serve with cooked rice!
I have a perfect avocado that I think I may serve with this for lunch! Yum!